Menudo Tripe Soup Recipes
MENUDO
This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.
Provided by ksalinas
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 7
Number Of Ingredients 5
Steps:
- In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g
MENUDO (TRIPE SOUP)
This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.
Provided by Karen From Colorado
Categories Breakfast
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cut tripe into 1-inch pieces.
- Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
- Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
- Remove veal knuckle from pot.
- When cool enough to handle, discard bones, chop meat and return to pot.
- Add undrained hominy.
- Cover and simmer 20 minutes longer.
- Serve with pequin chilies or crushed red pepper to taste.
- Garnish with lime wedges.
MENUDO SOUP
Menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover, and is traditionally served on special occasions or with family.
Provided by Karen From Colorado
Categories Beef Organ Meats
Time 4h1m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.
- Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.
- Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
- Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
- Pour in the hominy.
- Simmer the menudo slowly, uncovered, for an additional 2 hours.
- Add salt to taste.
- Sprinkle with oregano and serve in large, deep bowls.
Nutrition Facts : Calories 133.3, Fat 4.8, SaturatedFat 1.5, Cholesterol 137.9, Sodium 144.6, Carbohydrate 7.6, Fiber 2, Sugar 1.3, Protein 14.9
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- Place the feet and tripe in a large stockpot and fill with enough water to cover by 1 inch. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot; fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer; simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface.
- Place the chiles in a small pot of water and bring to a boil. Once boiling, remove the pot of chiles from the heat and let it sit for about 30 minutes. Once cool, blend the chiles and water with the onion and garlic; set aside.
- Once the feet are tender, add the chile paste, pouring it through a strainer to catch any large chunks or seeds. Add the oregano and simmer until the feet are very tender, about 30 minutes, then remove the feet and set aside to cool. Add the optional hominy and simmer for another 30 minutes as the feet cool. Once the feet are cool, pick out the meat and add it to the soup, discarding the rest.
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menudo: tripe soup. Posted on Monday, October 4th, 2010 at 05:00PM with 59 notes tagged as: soup, food, filipino food, submarinesong reblogged this from foodopia. deadlegion liked this . slumbered-blog liked this . lillycks liked this . suugarmagnolia liked this . halabs liked this . zerosuitsammmus liked this . iinmontauk-blog liked this . a-n-i-t-a-blog liked this . stieg liked …
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Tripe is the edible stomach lining of ruminant animals. Mostly, beef tripe is standard in the traditional Menudo soup. There are other variants of Menudo where instead of beef, you can use chicken, pork, or sheep. Nutrition Facts. USDA nutrient database states that one cup of Menudo (241g) has approximately: Carbohydrate: 7.9 g. Protein: 12.6 g ...
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Menudo is a traditional mexican soup made with cow tripe, stomach, broth menudo images stock pictures, royalty-free photos & images Menudo is a traditional mexican soup made with cow tripe, stomach, Filipino dish called Menudo or pork with potato and red bell pepper cooked in tomato sauce menudo images stock pictures, royalty-free photos & images
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